Winery Vinarija VinumMustra Bel Vino
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Mustra Bel Vino
Pairings that work perfectly with Mustra Bel Vino
Original food and wine pairings with Mustra Bel Vino
The Mustra Bel Vino of Winery Vinarija Vinum matches generally quite well with dishes of spicy food or sweet desserts such as recipes of mahi mahi curry with coconut milk or apple cake.
Details and technical informations about Winery Vinarija Vinum's Mustra Bel Vino.
Discover the grape variety: Sciaccarello
Sciaccarello noir is a grape variety native to Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Sciaccarello noir can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Mustra Bel Vino from Winery Vinarija Vinum are 0, 2018
Informations about the Winery Vinarija Vinum
The Winery Vinarija Vinum is one of of the world's greatest estates. It offers 8 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
